Chicken Pot Pie

By Tom421

Ingredients

• 4 tablespoons olive oil butter blend
• 2 carrots, peeled and diced
• 2 celery stalks diced
• 1/2 white onion, diced
• 1 teaspoon garlic, minced
• 1 cup small diced Yukon gold potato
• 3 tablespoons flour
• 1 teaspoons Worcestershire sauce
• 2 1/2 cups chicken stock
• 2 tablespoons chopped parsley
• 1/4 cup half & half
• 1 cup shelled edamame
• 2 sprigs thyme
• 1 bay leaf
• 1 dash Crystal Hot Sauce
• 1/2 rotisserie chicken, pulled off the bone
• 1 Pre-made pie crust

Details

Servings 2
Adapted from flipmyfood.com

Preparation

Step 1

-Preheat oven to 350°

-Sauté celery, carrots, and onion in a large pot with olive oil butter blend until browned and cooked through

-Add garlic and salt & pepper to taste

-Tie together bay leaves, thyme, and a strip of onion with butcher’s string and put aside

-Stir potatoes and flour into vegetables

-When flour is incorporated into vegetables, add Worcestershire sauce, Crystal Hot Sauce and chicken stock

-Add half & half, edamame, parsley and herb bundle to the pot and simmer until thick

-When filling is thick, stir in shredded chicken

-Spoon filling into a small, deep pie plate and cover with rolled out pie crust

-Trim edges of crust to fit pie plate and poke vent holes in the top

-Sprinkle black pepper and parsley on top of pie

-Bake 15 to 20 minutes until crust is golden-brown